We love a twist on a traditional dish with a change of season. We’ve “summarized” one of our favorite traditional dishes, chicken, pepper, onion, and pineapple kebabs, into a combination we think we just may have nailed for the hostess with the mostess.
- 2 cups honeydew melon, scooped (using ice cream scoop)
- 2 cups watermelon, scooped (using ice cream scoop)
- 2 cups cantaloupe, scooped (using ice cream scoop)
- 1 pack mozzarella cheese balls
- 1 bunch of fresh basil leaves
- ½ pound thinly sliced prosciutto
- kebab sticks or skewers
Ready? Here comes the fun part!
Get that ice cream scoop out and let’s put it to the melon test. Begin by sorting all of your melons. Once each is cut open and seedless, begin to scoop small bites of melon so as to be in a round shape. Use your hands to round it out if needed. Do this for the honeydew, cantaloupe, and watermelon. You should have three separate bowls containing each melon.
Start arranging the prosciutto by taking thin layers, separating them and folding them over to easily slide onto the skewer.
If you were unable to find mozzarella in ball form, allow the cheese to sit out until room temperature to pull apart pieces to form small rounds.
Grab your sticks of preference and let’s start stacking.
You can do these in any order you like. We prefer to separate out the melon from the cheese, meat, and basil for a punch in between.
Slide on one of your melon balls. Next slide on a mozzarella ball. Next, perhaps a basil leaf, prosciutto, next melon of choice, and continue to do this until you have included all three varieties of melon on the skewer.
Serve skewers on a wooden cutting board to soak up any juices residing from the melons. Set out for a light snack for guests or family members to snack on while waiting for the main course – or make this your main course paired with a chilled rosé.